Aloo methi sabji recipe is an easy curry for weeknights. Most of us have eaten quick curries like these on weekdays in tiffin be it as a dry sabji or as a paratha. Be it aloo methi palak, aloo palak, palak matar, aloo methi malai matar , gobi aloo or aloo matar. Fenugreek holds a special place in my heart. . My son loves my mathri and we love making it together in our air fryer. Whether its gajar methi matar sabzi and thepla which my MIL cooks or just a wonderful paratha and tomato chutney my mum does.
There are many methi dishes in the Indian kitchen. Some important ones are ladoo, dhebra,methi chaman, gota ,dana methi and dal methi curry.Some important mixed veg curries are also cooked in the base of fenugreek leaves along with palak like Surti undhiyu and Sindhi winter mixed vegetable - sata bhajiyun.
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Benefits of methi leaf
- Improves hair growth. It is also used as a hair pack to reduce white hairs and give strength to thinning hair.
- Helps aid digestion.
- Helps reduce arthritis.
- Improves immunity and skin health.
- Also help improve lactation in new mums. Hence, it is highly recommended while breast feeding.
Equipment
- Pan
- Chopper optional
Ingredients
- Oil
- Cumin seeds
- Ginger
- Green chillies
- Potatoes
- Fenugreek leaves
- Salt as per taste
- Curry powder or the below spice powders
- Red chilli powder
- Turmeric powder
- Cumin powder
- Dry mango powder
See recipe card for quantities.
How to make aloo methi recipe?
- Heat oil in a pan. Add cumin seeds, ginger and chopped green chillies. Let it splutter.
2. Add chopped potatoes to it along with salt. Let it soften.
3. Mix well with a spatula.
4. Add chopped fenugreek leaves to it and mix well. Let it cook until leaves wilt.
5. Add turmeric powder, red chilli powder, cumin powder and dry mango powder or amchur. Mix well.
Serve hot with roti or rice.
Hint: You can also use boiled potatoes to make this methi aloo recipe. This way it cooks faster.
Substitutions
You can substitute potatoes with sweet potatoes ,carrots. However, that sweet potato methi recipe will slightly be on sweetish side due to the inherent sweetness of kumara or sweet potato. This recipe is a good way to have carrots and also increase your vitamin A. Gajar Methi aloo or gajar methi sabzi which cooks fast and tastes fabulous. It is one of my go-to veggie for a weekday. You can also add peas to make a variation -aloo methi matar recipe. It tastes great with fried poori.
Apart from that you can also substitute methi kura with any greens like spinach, malabar spinach, amaranth, water spinach. You can also make it with dried fenugreek leaves or kasuri methi.
If you do not have Indian spices in the kitchen, you may just add 1-2 teaspoon of curry powder according to your taste. Adjust chillies according to your taste to make this easy curry.
How to make aloo gajar methi recipe?
Heat oil in a pan. Add cumin seeds and let them splutter. Cook chopped carrots until soft and add fenugreek leaves to it.
- Let it cook for 5-6 mins until methi leaves wilt. Add spices turmeric powder, coriander /cumin powder, red chilli powder and salt. Mix well. Serve hot with a dash of lemon juice along with roti or rice.
Variations
Above recipe is a no onion no garlic potato sabzi. You can also add onions, tomatoes and garlic to this recipe as a variation. You can always add a bunch of fenugreek and spinach together to make palak aloo methi as they adding spinach to fenugreek makes it more easy for kids to eat.This way they don't find the taste too bitter.
Storage
Store it in refrigerator for 1-2 days.
Top tip
Always reheat your leftovers. You can also use the stuffing of this sabji to make aloo methi paratha. You can also add soya to it to make aloo soya methi. Bunch of spinach and fenugreek leaves can be cooked together if you have either of leaves less in qty to your recipe.
I even love adding kasoori methi in the end to every curry as it is an easy way to increase your iron.
How to store fenugreek leaves?
It is important we store greens properly when fresh else they wilt and go black. Separate the leaves from stems and store it in a paper towel. Refrigerate until you are ready to use. Always wash the leaves thoroughly in a strainer so that any dirt on it is removed. Remember you need to wash only before usage. This method can be used to store any kind of greens and herbs.
Related links
Aloo methi | alu methi recipe
Equipment
- pan
- chopper
Ingredients
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tbsp. ginger grated/ crushed
- 2 green chillies chopped
- 3 cups fenugreek leaves
- 3 potatoes medium
- Salt as per taste
Spices
- 1 tsbp red chilli powder
- 2 teaspoon curry powder or the below spices
- 1 teaspoon turmeric powder
- 2 teaspoon cumin powder
- 1 teaspoon amchur powder or dried mango powder / lemon juice
Instructions
- Heat oil in a pan. Add cumin seeds, ginger and chopped green chillies. Let it splutter.
- Add chopped potatoes to it along with salt. Let it soften.
- Mix well with a spatula.
- Add chopped fenugreek leaves to it and mix well.
- Add 2 teaspoon curry powder or a mix of turmeric powder, red chilli powder, cumin powder and dry mango powder or amchur. Mix well.
- Serve hot with roti or rice and dal tadka.
FAQ
They are a powerhouse of iron, Vitamin A, K and C. Folic acid and folates levels also improve with its consumption.
It promotes hair growth and reduces greys.
Soak a teaspoon of seeds overnight and drink water first thing in morning. Use the seeds in tempering. In case of any health issues, please consult your doctor.
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